Serves 10.
250 g. bittersweet chocolate 70%
50g. Unsalted butter, cut into pieces
4 large eggs, separated
1 tablespoon Cognac
125g. Castor sugar
Melt chocolate and butter in a Bain Marie, gently stirring occasionally until smooth. Remove from heat.
Beat whites, & 75g. of sugar, in a large bowl, to soft peaks.
Beat yolks in a small bowl, with 50g. of castor sugar, until thick enough to form a ribbon ...2 to 4 minutes.
Whisk yolks into chocolate mixture along with Cognac.
Fold beaten whites into chocolate mixture gently but thoroughly. Transfer to stemmed glasses,
Cooks' Notes:
•The eggs in this recipe are not cooked.
Let stand at room temperature at least 30 minutes before serving.
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